Louise Wilson created this recipe over 20 years ago, and worked very hard testing the quantities of
ingredients to get it just right. This recipe is designed to make a single layer of a cake that will
be approx 5cm (2 inches) deep. So to make a superb celebration cake, make this twice using a separate
cake tin for each layer.

For the ingredient amounts for eight different tin sizes, please download our free pdf recipe
for printing! It is designed to print at full A4 size.
To work out cake costs, download our free iPhone, iPad and Android app as it uses this recipe! (search for Cost A Cake Pro)

Happy Baking!
The Cake Makery Team

Ingredients for a plain sponge cake:

Butter

Castor Sugar

Eggs

Plain Flour

Salt

Baking Powder

Vanilla Essence

Ingredients for a chocolate sponge cake:

This recipe is essentially the same as the plain sponge, but
you replace the castor sugar with half light brown and half
light brown muscovado, plus drinking chocolate, cocoa and black treacle

Butter

50/50 light brown muscovado and light soft brown sugar

Eggs

Plain Flour

Salt

Baking Powder

Vanilla Essence

Good Quality Drinking chocolate

Good Quality Cocoa

Black Treacle

Method:

Line your baking tins well to ensure your baked cakes come out clean.

Set your oven to bake at 150C - 160C (300f - 320f).

Cream your butter and sugar well, then add the eggs (and vanilla, coffee or treacle if you are using flavours).